What's for dinner?
Nov 30, 2021 | 10:51 pm
#6466
A FlyerTalk Posting Legend
Join Date: Jun 2004
Location: Either at the shooting range or anywhere good beer can be found...
Posts: 52,783
Dec 1, 2021 | 1:06 pm
#6467
Join Date: Jan 2015
Posts: 3,734
LKK Standard: CAD$3.99
LKK Premium: CAD$6.99
Amoy Standard: CAD$4.59
Amoy Premium: CAD$6.99
Pearl River Bridge Standard: CAD$2.99
Pearl River Bridge Top-Grade: CAD$3.99
(Not including 13% "VAT")
This supermarket didn't have the "mainland" brands on hand but these brands I'd be willing to buy (I commonly use PRB's soy sauce).
Not sure what the premium/top grade stuff adds to the mix, but there ya go.
Dec 1, 2021 | 2:18 pm
#6468
FlyerTalk Evangelist
Join Date: Sep 2003
Location: HH Diamond, Marriott, IHG, Hyatt something
Posts: 34,504
Dec 1, 2021 | 3:03 pm
#6469
FlyerTalk Evangelist
Join Date: Nov 1999
Programs: FB PLT again afater a decade as plebian
Posts: 22,932
HST is charged on food in Ontario? Glad it was voted out in B.C. (was going to be a huge tax burden transfer from business to individuals).
Dec 1, 2021 | 3:33 pm
#6470
FlyerTalk Evangelist
Join Date: Jul 2010
Programs: AA, Mucci!
Posts: 16,585
Newk's Chicken Salad Sandwich at my desk at work.
Dec 1, 2021 | 3:43 pm
#6471
Join Date: Jan 2015
Posts: 3,734
It depends on the food... the tax system is all over the place here and not consistent. Some places, I buy a tea from McD, I only get charged PST. Other branches I get billed all 13%... bakeries.... some charge me 13% for a bao.... but others don't charge me tax at all... But most canned/bottled stuff is full fat 13%. Veggies and meat is random as well.
Dec 1, 2021 | 4:18 pm
#6472
FlyerTalk Evangelist
Join Date: May 2008
Location: San Francisco
Programs: GM on VX, UA, AA, HA, AS, SY; Budget Fastbreak; GM with hotels; Waymo; Honda crv; iOS
Posts: 36,608
I still think that any oyster sauce is just flavored wet salt. I used to love it on green vegetables. Grew up with it. Now I have zero in my house and I barely touch the GF soy sauce in the house. I try hard to eat zero oyster and hoisin sauce.
Dec 1, 2021 | 4:33 pm
#6473
Join Date: Jan 2015
Posts: 3,734
It depends on the use case. With cantonese cuisine, they usually like big and bold flavours and salt enhances flavour. How supplimented the flavours are (eg, using hoisin or oyster) just enhances it. I generally don't use a lot of real salt on stuff I cook for myself, and I drink a lot of liquids as well so it helps keep the sodium levels in check. Then again, I'm known to indulge in salty foods as well (as above, I make my own salted eggs for rice dishes...).
Dec 1, 2021 | 5:05 pm
#6474
A FlyerTalk Posting Legend
Join Date: Jun 2004
Location: Either at the shooting range or anywhere good beer can be found...
Posts: 52,783
Dec 1, 2021 | 5:29 pm
#6475
FlyerTalk Evangelist
Join Date: Jan 2004
Location: About 45 miles NW of MCO
Programs: Acapulco - Gold, Panama - Red, Timothy Leary 8 Mile High Club
Posts: 31,265
Dec 1, 2021 | 5:31 pm
#6476
FlyerTalk Evangelist
Join Date: Jan 2004
Location: About 45 miles NW of MCO
Programs: Acapulco - Gold, Panama - Red, Timothy Leary 8 Mile High Club
Posts: 31,265
Dinner at Brick & Barrel:
Blackened mahi-mahi, mango salsa, rice, broccoli.
Beer X 2
Blackened mahi-mahi, mango salsa, rice, broccoli.
Beer X 2
Dec 1, 2021 | 6:34 pm
#6477
A FlyerTalk Posting Legend
Join Date: Jun 2004
Location: Either at the shooting range or anywhere good beer can be found...
Posts: 52,783
Dec 1, 2021 | 6:51 pm
#6478
Moderator: Travel Safety/Security, Travel Tools, California, Los Angeles; FlyerTalk Evangelist
Join Date: Dec 2009
Location: LAX
Programs: oneword Emerald
Posts: 24,742
Sushi night.
Omakase - Whole Note - and wine pairing at Sushi Note.
goma tofu | sesame tofu, miso paste
kuro edamame
miso soup
hokkaido scallop tartare | renkon chip, cucumber, aji amarillo
missing picture: palate cleanser | yuzu sorbet
white fish course, sorry I don't remember particulars
dry aged yellowtail on the left and a mackerel on the right. sorry, don't remember the center
bluefin tuna course; Toro on the right
shrimp, scallop, Hokkaido uni
torotaku handroll | pickled daikon radish, wasabi
missing picture: dessert | yuzu gelato
Omakase - Whole Note - and wine pairing at Sushi Note.
goma tofu | sesame tofu, miso paste
kuro edamame
miso soup
hokkaido scallop tartare | renkon chip, cucumber, aji amarillo
missing picture: palate cleanser | yuzu sorbet
white fish course, sorry I don't remember particulars
dry aged yellowtail on the left and a mackerel on the right. sorry, don't remember the center
bluefin tuna course; Toro on the right
shrimp, scallop, Hokkaido uni
torotaku handroll | pickled daikon radish, wasabi
missing picture: dessert | yuzu gelato
Dec 1, 2021 | 9:48 pm
#6479
FlyerTalk Evangelist
Join Date: Jan 2004
Location: About 45 miles NW of MCO
Programs: Acapulco - Gold, Panama - Red, Timothy Leary 8 Mile High Club
Posts: 31,265
Id assume a roll from a sub shop to not contain any preservatives. After a week, that would be beyond the grave stale. No way. The cold cuts, OTOH, are loaded. But its nice to know if were ever trapped together somewhere with a week old sub, wed be able to split it without a fight.
Dec 1, 2021 | 10:05 pm
#6480
A FlyerTalk Posting Legend
Join Date: Jun 2004
Location: Either at the shooting range or anywhere good beer can be found...
Posts: 52,783
Id assume a roll from a sub shop to not contain any preservatives. After a week, that would be beyond the grave stale. No way. The cold cuts, OTOH, are loaded. But its nice to know if were ever trapped together somewhere with a week old sub, wed be able to split it without a fight.
